Oven Roasted Asparagus

Oven Roasted Asparagus

The final side dish that I paired with my fish was oven roasted asparagus.  The asparagus is coated in olive oil, lemon zest, and parmesan cheese and roasted until tender.

This is one of my favorite asparagus recipes. It is quick and simple and so good. Here’s what I did:

Oven Roasted Asparagus | Servings: 2 | Time: 25 Minutes

Ingredients:

  • 1 bunch of asparagus
  • 1-2 tablespoons extra virgin olive oil
  • lemon zest, one lemon
  • parmesan cheese, grated
  • Kosher salt and fresh cracked black pepper, to taste

Directions:

Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil, for easy cleanup.

Wash asparagus and pop off the woody ends. Place the asparagus on the sheet pan and toss with olive oil, season with salt and pepper, to taste.

Oven roasted asparagus are coated in olive oil, lemon zest and parmesan cheese and roasted until tender, is one of my favorite asparagus recipes. YUMMY! | TheMountainKitchen.com

Using a Microplane, grate as much fresh Parmesan cheese over the asparagus as you want. Then grate the zest of one lemon over top of the asparagus.

Oven roasted asparagus are coated in olive oil, lemon zest and parmesan cheese and roasted until tender, is one of my favorite asparagus recipes. YUMMY! | TheMountainKitchen.com

Place the sheet pan in the oven for approximately 10 minutes until the cheese is browned and the asparagus is crispy.

Oven roasted asparagus are coated in olive oil, lemon zest and parmesan cheese and roasted until tender, is one of my favorite asparagus recipes. YUMMY! | TheMountainKitchen.com

NOTE: it is important to grate the cheese before zesting the lemon. The lemon zest moisture and oils will cause too much of the cheese to stick to the bottom of the grater and it won’t fall down onto the asparagus as good.

Oven roasted asparagus are coated in olive oil, lemon zest and parmesan cheese and roasted until tender, is one of my favorite asparagus recipes. YUMMY! | TheMountainKitchen.com

I hope you will try these paired with the Halibut with caper butter sauce and the Mediterranean Couscous I made this past week. It is pretty darn gourmet for this Mountain Kitchen!

Oven Roasted Asparagus

Oven roasted asparagus are coated in olive oil, lemon zest, and parmesan cheese and roasted until tender, is one of my favorite asparagus recipes. YUMMY!
Course Side Dish
Cuisine American
Keyword asparagus, Oven Roasted
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 85kcal

Ingredients

  • 1 pound asparagus
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon zest
  • ¼ parmesan cheese grated
  • Kosher salt and fresh cracked black pepper to taste

Instructions

  • Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil for easy cleanup.
  • Wash asparagus and pop off the woody ends.
  • Place the asparagus on the sheet pan and toss with olive oil, season with salt and pepper, to taste.
  • Using a Microplane, grate as much fresh parmesan cheese over the asparagus as you want. Then grate the zest of one lemon over top of the asparagus.
  • Place the sheet pan in the oven for approximately 10 minutes, until the cheese is browned and the asparagus is crispy

Notes

It is important to grate the cheese before zesting the lemon. The lemon zest moisture and oils will cause too much of the cheese to stick to the bottom of the grater and it won't fall down onto the asparagus as good.

Nutrition

Calories: 85kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2.4mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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7 thoughts on “Oven Roasted Asparagus”

  • I had only eaten asparagus once in my life and it was not good at all. Tonight I decided to give your “Roasted Asparagus” a shot to determine if it was the cook that made it bad or if I really didn’t like it.

    I went to Food Lion and bought some really UGLY asparagus because I didn’t have time to go raid your garden.

    In short, my wife, son, and I ate it all up and wanted some more!

    • That is awesome! The first time I ever tried asparagus they came out a can. They were mushy and nasty and I did not like them at all. I tried them again like this and fell in love with them. Always choose fresh over canned and you can’t go wrong.
      I am so glad you shared your experience with me. Thank you!

      P.S. Don’t be alarmed when you pass water…lol!

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